Department of Design
Curated by Timoni West.
Primarily focused on product design, technology, cognitive psychology, and the brain. Also—pretty pictures, sometimes moving.
Samantha Allen’s For women on the Internet, it doesn’t get better, in the Daily Dot.
I was talking with someone recently about how much harassment on the internet bothered me: not just the implied violence, but the fact that anyone could think such things, much less feel it was okay to say them, anonymous or not.
The person I was talking to, a guy, shrugged it off: “Teenaged boys just think all kinds of horrible shit. Their brains go to dark places.”
Assuming this is true, my question now is, *why* do they go to dark places? What is going on in our socialization processes that lead to this? It seems we don’t unlink the deep, evolved ties between sex and violence, for a start, but surely there is more here.
Why is it that people are willing to spend $20 on a bowl of pasta with sauce that they might actually be able to replicate pretty faithfully at home, yet they balk at the notion of a white-table cloth Thai restaurant, or a tacos that cost more than $3 each? Even in a city as “cosmopolitan” as New York, restaurant openings like Tamarind Tribeca (Indian) and Lotus of Siam (Thai) always seem to elicit this knee-jerk reaction from some diners who have decided that certain countries produce food that belongs in the “cheap eats” category—and it’s not allowed out. (Side note: How often do magazine lists of “cheap eats” double as rundowns of outer-borough ethnic foods?)
Yelp, Chowhound, and other restaurant sites are littered with comments like, “$5 for dumplings?? I’ll go to Flushing, thanks!” or “When I was backpacking in India this dish cost like five cents, only an idiot would pay that much!” Yet you never see complaints about the prices at Western restaurants framed in these terms, because it’s ingrained in people’s heads that these foods are somehow “worth” more. If we’re talking foie gras or chateaubriand, fair enough. But be real: You know damn well that rigatoni sorrentino is no more expensive to produce than a plate of duck laab, so to decry a pricey version as a ripoff is disingenuous. This question of perceived value is becoming increasingly troublesome as more non-native (read: white) chefs take on “ethnic” cuisines, and suddenly it’s okay to charge $14 for shu mai because hey, the chef is ELEVATING the cuisine.
Refusing To Spend Money on Non Western Restaurants is Racist, One of the entries from the list ‘20 Things Everyone Thinks About the Food World (But Nobody Will Say)’. (via crankyskirt)
Fascinating point. I really hadn’t thought about it like this at all.
Go you own way, an article by Doug Mack. Published in the Mornig News, Mack argues that the best travel guides deserve to be added to the literary canon.